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    You are in: Home / Recipes / Thick Pennsylvania Dutch Pot Pie Recipe
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    Thick Pennsylvania Dutch Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    tiffanylea's Note:

    This is a family favorite passed down from generation to generation. I have tweaked it slightly because I prefer a thicker pot pie. This recipe is also great with turkey!

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    Units: US | Metric


    1. 1
      Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
    2. 2
      Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
    3. 3
      Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
    4. 4
      Add chicken once potatoes and noodles are tender; add roux to thicken.
    5. 5
    6. 6
      Heat small skillet on high, remove from heat.
    7. 7
      Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
    8. 8
      Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).

    Ratings & Reviews:


    Nutritional Facts for Thick Pennsylvania Dutch Pot Pie

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1164.0
    Calories from Fat 437
    Total Fat 48.5 g
    Saturated Fat 15.7 g
    Cholesterol 207.1 mg
    Sodium 1411.4 mg
    Total Carbohydrate 139.3 g
    Dietary Fiber 10.4 g
    Sugars 6.2 g
    Protein 42.7 g

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